1/2cupsugar of your choice for topping(raw organic sugar works well, coconut sugar works just ok)
Instructions
Preheat oven to 350 degrees. Place a 9 x 13 baking dish on the counter, along with 6 four-ounce ramekins.
Place the milk in a small saucepan and heat over medium until at a near boil. Once it has reached that point, turn burner off and remove saucepan from heat.
In a medium mixing bowl, whisk together 3 whole eggs plus one egg yolk and coconut sugar. Continue whisking until the mixture starts to lighten in color.
Whisk in vanilla bean paste. (I prefer vanilla bean paste not only because of enhanced vanilla flavor, but because of the visible vanilla bean flecks. Vanilla extract can be used in a pinch.)
Add the milk a bit at a time, continually whisking so the warmth of the milk does not cook the eggs.
At this point, place a tea kettle of water on the stove to heat (or a large sauce pan of water). We will be creating a water bath or bain-marie for the ramekins and you'll want hot water for this.
Place the ramekins into the 9 x 13 baking dish. Fill each of the six ramekins evenly.
Gently place the 9 x 13 baking dish into the oven. Pull the rack back toward you as far as you safely can without the baking dish tilting. Using the tea kettle of hot water, fill the baking dish with water until it is approximately 1/2 way up the sides of the ramekins.
Bake at 300 degrees for 40-45 minutes until custard is set but still has a bit of wiggle in the center. Remove from the oven.
Once cool enough to remove from the baking dish, place the ramekins in the refrigerator for at least two hours before serving.
Remove the creme brulee from the refrigerator 20 to 30 minutes before serving. When ready to serve, top each custard with 1 Tablespoon of sugar and use the kitchen torch to brown the sugar, making a crust on top. Allow to sit 5 minutes before serving.